In order to extend the yam market and shelf life, fresh-cut yam was treated with different microwave powers of 100, 300 and 500 W for 80 s and stored at (4±1) ℃. The brightness value, browning degree, polyphenol oxidase, peroxidase activity, conductivity, moisture content, weight loss rate and sensory evaluation index were determined every 3 days during storage. The results showed that microwave treatment could effectively inhibit the activities of PPO and POD, delay the overall browning, keep the milky white color of fresh-cut yam, and maintain the integrity of cell membrane. However, microwave power had a great influence on the color protection effect. Insufficient power would lead to insignificant color protection effect, while too high power would aggravate water loss and weight loss of fresh-cut yam. As a result, microwave power of 300 W and treatment time of 80 s contributed the best preservation effect, which could well maintain the color of fresh-cut yam, and preservation period could reach 15 d. This study provides a direction of microwave color protection for preservation of fresh-cut fruits and vegetables in the future.
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